Hotpoint RF725GP - Manual (Page 21)

Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled.
these steps to keep spattering and
smoking to minimum.
Step 1: meat has fat or gristle
near edge,
vertical slashes
through both about 2“ apart.
desired, fat may be trimmed,
leaving layer about 1/8” thick,
Step 2: meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to
catch
Step 3: Position shelf on
recommended
position as
suggested in Broiling Guide. Most
broiling is done on C position, but
if your range is connected to 208
Volts, you may wish to use a
higher position.
Step 4: Leave door open to the
broil stop position (except when
broiling chicken). The door stays
open by itself, yet proper temperature
is maintained in the oven.
Step 5: Press BROIL pad.
Step 6: LO Broil
by tapping INCREASE pad once.
Select HI Broil by tapping
INCREASE pad twice.
To change HI Broil to LO
press the BROIL pad then
tap DECREASE pad once.
Step 7: Turn food only once
during cooking. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as a guide to
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 8: When Broiling is
completed press
Serve food immediately, and leave
pan outside oven to cool during
meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut slits in it
just like the rack.
Without the slits, the foil will
prevent fat and meat juices from
draining to the broiler pan. The
juices could become hot enough to
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions Answers
Q. Why should 1 door
closed when broiling
A. Chicken is the only
recommended for
broiling. This is because chicken
relatively thicker
you broil. Closing door
more heat in oven al
chicken to evenly throughout.
Q. When broiling, is it necessary
to always use a rack in the
A. Yes. Using the rack
the meat over the pan. As
cooks, the juices into the pan,
thus keeping meat
protected by the
cooler, thus preventing
spatter and smoking.
Q. Should I salt the meat before
broiling?
A. No. Salt draws out
juices
and allows them to
Always
after cooking,
meat with tongs; piercing
with a fork also allows juices
escape. When
fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should’?
A. In some areas, the
(voltage) to the range may
In these cases, preheat the broil
unit for 10 minutes
placing
broiler pan with in
Check to see if
recommended shelf position.
for longest period
indicated
in the Broiling Guide. Turn
only once during broiling.
Q. Do 1 need to grease my broiler
rack to prevent meat
sticking?
A. No. The broiler
is
to reflect broiler heat,
the surface cool enough to prevent
meat from sticking to
However, spraying the broiler
lightly with a vegetable
spray before cooking
I
cleanup easier.
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